Napoleon Torte

Pastries

• 1 cup sour cream
• 6 tbsp butter
• 2 eggs
• 1/2 cup sugar
• 2 1/2 cups flour
• 1 tsp vanilla

1. Preheat Oven to 375º
2. Cream butter, sugar
3. Add sour cream and mix well
4. Add eggs one at a time, beat well after each
5. Add flour to make a soft dough
6. Roll dough into 1/8” thin layers
7. Cut out plates sized layers
8. Place on parchment paper lined cookie sheets
9. Prick with fork
10. Bake at 375º for 7-8 min
11. Bake leftover dough as well for crumbled topping
12. Cool on racks

Filling

• 4 cups milk (scalded)
• 4 egg yolks
• 1 cup sugar
• 1 tsp vanilla
• 4 tbsp corn starch
• 4 egg whites (stiffly beaten)

1. Beat egg whites until stiff peaksform
2. Mix egg yolks, corn starch, sugar
3. Add to hot milk
4. Double Boil until thickened
5. Remove from heat and fold in eggs
6. Cool completely

Assembly

1. Fill Torte layers with pudding filling
2. Top with crumbled pastry scrap
3. Chill until ready to serve